Homemade Old-fashioned Pimento Cheese with roasted red peppers is truly a Southern thing. In fact, this delicious spread is often called the “Caviar of the South.”
Full of cheesy goodness, this simple, old-fashioned pimento cheese recipe includes white and yellow extra-sharp cheddar cheese, roasted red peppers (instead of pimento peppers), mayonnaise, and ground red and black pepper. That’s it!
Even though it technically originated in New York, old-fashioned pimento cheese is a quintessential Southern food. It’s hard to find a church social, backyard barbecue, wedding or baby shower, or an afternoon tea or picnic in the South that doesn’t feature a plate full of pimento cheese finger sandwiches.
These finger sandwiches are often served on white bread with the crust removed and cut into quarters. In fact, pimento cheese sandwiches are among the most popular foods served at the Masters Golf Tournament, held each year in Augusta, Georgia.
Like potato salad and cornbread recipes, there are probably as many recipes for pimento cheese spread as Southern cooks. It’s hard to find a Southern cookbook, especially community cookbooks published by local junior leagues or churches, without at least one recipe.
This old-fashioned recipe, which my friend Kay Judkins shared with me, is my all-time favorite, and I hope you will try it.
Here’s what you will need:
It’s really easy to make, and you can whip up a batch in about 15 minutes. All you need is:
- Extra-sharp white and extra-sharp yellow cheddar cheeses: are aged longer and full-bodied, and bursting with flavor. They taste the same, and the only difference between the two is the color. Yellow cheddar is colored with annatto, a vegetable food coloring. I think the combination of colors makes this dish more visually appealing. But, feel free to use what you have.
- Mayonnaise: binds everything together and provides a bright, tangy freshness to the spread. I won’t go so far as saying everyone in the South uses Duke’s, but it is mighty popular here and my favorite.
- Pimentos or jarred roasted red peppers: are both at home in this dish, and although this recipe calls for roasted red peppers, you can also use pimento peppers.
- Ground red pepper and ground black pepper: enhance the spread’s flavors and give it a barely perceptible kick.
That’s it! It couldn’t be simpler.
Here’s how to make it:
- Gather your ingredients, and use a box grater or a food processor to grate the cheese.
- Drain the pimento or roasted red bell pepper and mince.
- Add the grated cheese, red and black pepper, minced pimento or roasted red bell pepper, and mayonnaise to a medium-size bowl and mix to combine.
- Cover and refrigerate until you are ready to serve.
Frequently asked questions:
Pimento peppers are small, red, heart-shaped, sweet chili peppers. They are very mild and not at all spicy. Besides being a major ingredient in many pimento cheese recipes, and stuffing green olives, dried pimento peppers are also an ingredient in paprika.
Why yes, I actually prefer to use roasted red peppers instead of pimentos in this recipe.
The short answer is yes. You can substitute plain Greek yogurt or cream cheese, or a combination of the two for mayonnaise.
You can store this spread tightly covered in the refrigerator for up to five days. I do not recommend freezing it, it will adversely affect the texture.
The most common use of this spread is as an appetizer spread or dip. I like to serve it with plain Ritz crackers, but feel free to use your favorite crackers instead. Pimento cheese spread is also a unique ingredient to add to a Relish Tray or charcuterie board and it is an essential ingredient on my Ultimate Southern Style Burger.
The short answer is yes, and I do so occasionally because of the convenience. However, convenience aside, it is cheaper to grate your own, and hand-grated doesn’t contain any of the preservatives to keep it from clumping.
Sharon’s tips:
Either purchased or homemade pimento cheese is a versatile ingredient and can be used to make sausage balls, quiches, quesadillas, wraps, omelets, poppers, sausage dip, fritters, grilled cheese, and hushpuppies.
Most pimento cheese recipes call for mayonnaise, but cream cheese, sour cream, or a combination of these ingredients are suitable substitutes. To substitute either cream cheese or a combination, add three-quarters of a cup instead of the mayonnaise.
If you would like to add a bit more heat to your spread, feel free to add one or two tablespoons of finely diced jalapeños with the ribs and seeds removed.
I like to use extra-sharp cheddar in this recipe, but feel free to use mild or sharp if you prefer.
I use a food processor fitted with a shredding disk to grate my cheddar and it only takes seconds. If you don’t have a food processor, you can use a box grater, vegetable chopper, or a sharp knife. If using a knife, slice the blocks as thinly as possible and then cut it into thin strips.
More southern recipes:
If you are looking for other popular recipes from the South, check out these delicious favorites:
- Southern Potato Salad
- Southern Pecan Praline Cake
- Southern Style Crab Cakes
- Easy Classic Southern Tomato Pie
- Southern Fried Fish
- Black-Eyed Pea Soup
- Southern Collard Greens
- Southern Deviled Eggs
Intrigued? Here is a link to all of my Southern Recipes.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you for visiting Grits and Pinecones!
Old-Fashioned Pimento Cheese Recipe
Equipment
- Food processor with a shredding disk, box grater or vegetable chopper
Ingredients
- 5 ounces extra-sharp yellow cheddar cheese
- 5 ounces extra-sharp white cheddar cheese
- ¼ teaspoon ground red pepper
- ¼ teaspoon ground black pepper
- ¾ cup mayonnaise
- ¼ cup minced roasted red peppers drained, or pimento peppers
Instructions
- Use food processor fitted with a shreding disk and grate the cheese.
- Drain the roasted red peppers and mince.
- Place the grated cheese, red and black pepper, roasted red peppers, and mayonnaise in a medium-size bowl and mix to combine.
- Cover and store in the refrigerater until you are ready to serve.
I love pimento cheese on pumpernickel then cooked like a grilled cheese! Serious comfort food!
I just made this pimiento cheese again…It’s perfect!!!! My husband, who always adjusts my seasoning for me…he’s Virgo and has perfect seasoning taste buds…said it didn’t need anything…perfect!!!!! My 12-oz jars of roasted red peppers has 2 whole roasted red bell pepper so I used 1 for this recipe…I minced with with a big butcher knife, not the food processor and had beautiful red pepper bits all through it!!!! Also perfected for toasted (in the skillet) pimiento cheese sandwiches with soup…It does melt and run down your arm but that’s what makes it good, haaa..Thanks again for a great recipe!!!
In the directions, you repeat #3 like #2 …Is that an error?
Hi Dianne,
Thanks so much for bringing that to my attention! I just corrected it.
All my best,
Sharon
Trying to make this pimiento cheese and not sure how much roasted bell pepper to use. Do you mean 1 whole pepper? Do you mean the whole jar (how many oz, would that be? I have a 12-oz. jar and when I empty it, it looks like 1 whole pepper. Do I use the whole pepper? Thank you!!!
Hi Dianne,
I actually called Kay Judkins who originally gave me this delicious recipe because I didn’t have a jar of peppers to look at. You do use 1 roasted bell pepper. Kay said she had a 15 oz jar and it looks like there are quite a few individual peppers in it. She said she thought that a 12-ounce jar ought to have about 4 peppers in it. I don’t know if the jar you have has really large peppers, but I think I would use about 1/4 of the jar of peppers you have and see if that works with the recipe. If not, you can always add more to taste, but once they go in, it will be really hard to get the excess out.
I hope this helps and I was able to get back with you in time.
All my best,
Sharon
Sharon, this was a fabulous pimento cheese recipe. This is my new go to recipe. So glad I discovered it here on your blog.
Velva
Thanks so much Velva, coming from you that’s high praise! I’m so glad you like it. It’s my go to recipe as well!
I love a good pimento cheese and this recipe does not disappoint! Don’t forget to use the Dukes….. mmmmmmm
Thanks Courtney! So glad you liked it! And, you are right about Dukes! It’s the best!